Monthly Archives: September 2013

Citrus marinade for chicken


4 sweet Oranges, 1 lemon, 3-4 slice of ginger, 5 cloves of garlic, rosemary, oregano, a teaspoon of chilli flakes, 1tbsp sesame oil and a small red apple chopped (to replace sugar and also I realised it is a miracle thickener)
Zest of 2 oranges and 1 lemon. Salt and pepper to taste

Just roughly chop everything throw in the blender and blitz. Put in chicken and marinate for no more than 12hrs


Scallion chicken marinade


1 bunch scallions, trimmed and cut into thirds
2 garlic cloves
8 slices of fresh ginger, each approximately the size of a quarter
3 tablespoons rice wine vinegar
3 tablespoons macadamia nut oil or fat of choice
1 tablespoon coconut aminos
1 tablespoon Red Boat fish sauce
2 tablespoons honey (or if you’re on the Whole30 or avoiding honey, use ½ small apple, peeled, cored, and diced)
½ teaspoon toasted sesame oil
2 teaspoons kosher salt
Freshly ground pepper to taste
8 chicken thighs or 6 chicken breast

Okay u don’t have to use coconut aminos if u don’t have. U can use apple cider vinegar or lemon or shao xing / hua tiao just add slowly to taste.u can just use olive oil. I added one chilli padi for heat

Bake at 200deg for 40mins or pan fry/grill

Earl Grey Chicken


Have been experimenting with chicken marinades. Some of my own, some from the internet. Here’s one that I would like to try soon!

2 chicken breasts, skin removed
2 teabags,(Earl Grey or anykind will do)
150ml soy sauce
75ml cooking sake
75ml mirin
40ml salad vinegar
2 teaspoons sesame seeds 
iceberg lettuce and 1 cucumber to serve

1. Boil a pan of water with the teabags, add the whole chicken breasts and simmer until cooked through (5-10 mins).
2. Meanwhile, mix the soy sauce, sake, mirin and vinegar in a bowl. 
3. Submerge the cooked chiken in the soy sauce marinade, refrigerate and leave for a few hours.
4. Slice the chiken into 0.5cm slices and serve on a bed on chopped lettuce and cucumber. Spoon a little of the marinade over and sprinkle with the sesame seeds.

茶叶蛋 Tea Leaf Eggs


I can’t believe I’ve never posted about tea leaf egg recipes before. I’ve tried following recipes before, I’ve tried using my own gut instincts before. Here are some of the recipes that I have followed. My own modified version is below.

When I make this, I try to make enough gravy/sauce/whatchuwanna call it to be able to flavor around 10 eggs at a time in a medium sized pot. I don’t exactly measure out everything that I use, so I’ll update this recipe as and when I get some concrete measurements. Right now, this is the first draft, and its just what I dump into the pot when making this.


  • Star anise
  • Cloves
  • cinnamon sticks
  • five spice powder
  • brown sugar
  • any good quality black tea leaves you can find
  • Dang Gui
  • light soy sauce
  • dark soy sauce


  1. Put all the ingredients except the light and dark soy sauce into a pot and combine with water. Let the ingredients boil.
  2. While waiting for the sauce to boil, boil your eggs to make hard-boiled eggs. Using a spoon, lightly tap the hard-boiled eggs.
  3. Once the ingredients start to boil, add in the light and dark soy sauce to suit your own taste. You might also want to add in more sugar. Add in hard-boiled eggs while sauce is still piping hot, but turn down the heat so that it is now lightly simmering instead of boiling.
  4. Steep eggs in the sauce overnight. You can keep the sauce and keep replenishing the eggs too. I think its good for a week. Enjoy!